Braised Beef Cheeks

Name: Braised Beef Cheeks
Ingredients: 2 tablespoons olive oil; 5 pounds trimmed beef cheeks; 1 large onion, diced small; 1 carrot, diced small; 4 cloves garlic, minced; 4 cups beef stock; 1 cup red wine; 1/3 cup dried porcini mushrooms; 2 cubes beef bouillon; 1 teaspoon dried thyme; 2 bay leaves

11 ingredients

5 steps

Ingredients

2 tablespoons olive oil
5 pounds trimmed beef cheeks
1 large onion, diced small
1 carrot, diced small
4 cloves garlic, minced
4 cups beef stock
1 cup red wine
1/3 cup dried porcini mushrooms
2 cubes beef bouillon
1 teaspoon dried thyme
2 bay leaves

Directions

1

Preheat oven to 275 degrees F (135 degrees C).
2

Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
3

Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
4

Bake in the preheated oven until beef is very tender, 5 to 6 hours.
5

Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.